Kinetics of saccharification of raw starch by glucoamylase
Kinetics of saccharification of raw starch by glucoamylase
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葡糖淀粉酶糖化生淀粉的动力学
DOI：
10.1002/jctb.280420107
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发表时间：
2007
期刊：
影响因子：
--
通讯作者：
Jiroh Kobayashi
中科院分区：
文献类型：
--
作者：
M. Matsumura;J. Hirata;S. Ishii;Jiroh Kobayashi
考虑到糖化淀粉酶的结构特点，建立了生淀粉糖化动力学模型。在23~40℃的温度范围内，利用不同底物和不同酶浓度下甘薯原淀粉糖化的实验结果，确定了糖化反应的动力学参数。通过对实验结果的分析，得出酶的吸附强烈依赖于温度，并且两个亚基参与了葡萄糖的抑制，这种抑制作用在低温下更为明显。所提出的动力学模型成功地预测了糖化高转化率的过程，以及同时糖化和发酵过程中乙醇生产的过程。
A kinetic model for saccharification of raw starch was derived by taking into account the structural features of glucoamylase. The kinetic parameters were determined by using the results of experiments on saccharification of raw sweet potato starch, which were carried out at various substrate and enzyme concentrations in a temperature range from 23 to 40°C. From analysis of the experimental results it was concluded that the adsorption of enzyme was strongly dependent on temperature, and that two subsites took part in glucose inhibition, which was more pronounced at low temperature. The proposed kinetic model successfully predicted the progress of saccharification up to a high conversion, and also the progress of ethanol production in a simultaneous saccharification and fermentation.